It’s time to talk tomatoes. Actually, it’s a bit overdue! Tomato season is at its peak in late July through August, but the season continues through November. Better late than never!

So Let Me Break Off Some Knowledge for You!!

Today we see tomatoes in a multitude of dishes and cuisines. We can find tomatoes in various sizes and colors, but this was not always the case. Until recently in the span of history, tomatoes were actually thought to be poisonous. The misconception occurred because the plant is a member of the nightshade family, which contains some truly toxic cousins. The first known record of the tomato appears around 1554 A.D, but its widespread cultivation in its native Americas was not documented until around the time of the Civil War. Most people actually grew tomatoes as an ornamental plant referred to as the “Love Apple.” Thank goodness we have moved on from assuming the tomato is poisonous to singing its praises.

Before we journey through a few recipes utilizing tomatoes, covering a tip or two might be helpful. The most important is about storing your tomatoes. The first thing most people will do is take the tomatoes out of the grocery bag and place it in the fridge. STOP! The fridge is the enemy for tomatoes. Storing the tomatoes in a room temperature spot away from heat and light is the best method.  The climate in the fridge affects the aroma and texture, making it weak and mealy.

If for some reason your recipe calls for you to peel the tomatoes, the easiest way to go about it is just a few steps. First, make an “X” in the bottom of the tomato and take the core out it. I use the Chef’n Tomato Hullster (pictured below). It removes less of the tomato than a paring knife. Bring a small pot of water to a boil. While the water is heating, place a few ice cubes in a bowl of water and set it aside. Once the water is boiling, gently drop in the prepared tomatoes. Allow the tomatoes to sit in the water 30 seconds, or until the skin begins to peel where the cuts were made. Remove the tomatoes from the boiling water with a pair of tongs and submerge them in the ice water. Once the tomatoes are cooled enough to handle, the skin should slide right off of the flesh.

For those of you with kids out there, Zyliss makes a great tool for your little chefs.  It’s a handy tomato slicer (pictured below). You lift the plastic blade holder and place a tomato onto the ridges of the bottom layer. Line the blades up with the ridges and using the plastic grip handles and press down. As long as you supervise them, as you always should in the kitchen, the plastic frame of the blades keeps their little fingers out of harm’s way. I’ve used at a few kid’s cooking parties. Everyone loves it!!

Alright let’s make some yummy and simple dishes with the fruit of the season!!